Teriyaki Salmon Sushi Bowls

$- 2 cups sushi rice - 1 lb salmon fillet, skinless - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 avocado, sliced - 1 cucumber, julienned - 1 cup edamame, cooked and shelled - 2 green onions, sliced - 1 tablespoon sesame seeds - Nori sheets, cut into strips - Pickled ginger (for serving) Gather these ingredients for a tasty teriyaki salmon sushi bowl. Sushi rice is key for the base. It gives the bowl its soft and sticky texture. Next, the salmon adds protein and flavor. Opt for skinless fillets for easy cooking. The soy sauce and honey blend creates that sweet and salty teriyaki flavor. Rice vinegar and sesame oil enhance the taste, adding depth. Don’t forget the fresh veggies! Avocado brings creaminess, while cucumber adds crunch. Edamame gives a protein boost. Finally, the garnishes complete your dish. Green onions, sesame seeds, and nori strips add color and texture. Pickled ginger serves as a zesty side. Each ingredient works together to create a healthy and easy meal. - Rinse rice until water is clear. - Combine rice and 2 ½ cups of water in a saucepan. - Cook for 18-20 minutes and let sit after heat. Getting the sushi rice right is key. Rinsing removes excess starch, making the rice less sticky. Once you cook it, keep it covered for ten minutes. This helps the rice finish cooking and become fluffy. - Combine soy sauce, honey, rice vinegar, sesame oil, and ginger. - Heat until simmering, then thicken. - Remove from heat and cool. The teriyaki sauce adds a sweet and savory flavor. Simmering thickens it, which helps it stick to the salmon. Let it cool to enhance the taste. - Preheat oven to 400°F (200°C). - Prepare salmon with teriyaki sauce. - Bake until cooked through. Preheating the oven is important for even cooking. Brush half the teriyaki sauce on the salmon for flavor. Bake for 12-15 minutes until it flakes easily with a fork. - Fluff sushi rice and distribute in bowls. - Add salmon and arrange vegetables. - Garnish and serve. Fluffing the rice makes it light and airy. Place a piece of salmon in the center of each bowl. Add avocado, cucumber, and edamame around the salmon for color and crunch. Finish with green onions, sesame seeds, and nori strips. Enjoy! - Use the right rice-to-water ratio: For sushi rice, a 1:1.25 ratio works best. This means for every cup of rice, use 1.25 cups of water. - Let rice rest covered after cooking: After cooking, keep the rice covered for 10 minutes. This helps it steam and become fluffy. - Check for doneness with a fork: Gently flake the salmon with a fork. If it flakes easily, it is ready to eat. - Use skinless fillet for easier eating: A skinless salmon fillet makes for a cleaner bite and is easier to chop. - Add extra toppings like spicy mayo: Drizzle spicy mayo on top for a kick. It adds creaminess and flavor. - Use seasonings to taste for customization: Feel free to add sesame seeds or seaweed for extra crunch. You can also sprinkle some salt or pepper if you like. {{image_2}} You can easily swap salmon for chicken or tofu. Chicken gives a nice texture and flavor. Tofu is a great option for a vegetarian dish. Grilled shrimp also works as a tasty seafood choice. It cooks quickly and adds a lovely sweetness. If you want to change up the flavor, try a spicy mayo or ponzu sauce. These sauces add a nice kick and tanginess. You can also experiment with homemade teriyaki variations. Adjust the sweetness or add spices to make it your own. Feel free to use quinoa or brown rice instead of sushi rice. Both options give a healthy twist. You can also add mixed vegetables or pickled vegetables for crunch. This adds color and nutrition to your bowl. To keep your teriyaki salmon sushi bowls fresh, store the salmon and rice separately. This helps maintain their flavors and textures. Place each in airtight containers and store them in the fridge. This way, they stay good for about three days. When it's time to enjoy your leftovers, reheat the salmon gently. You want to avoid drying it out. The best methods are the microwave or oven. In the microwave, use short bursts at low power. If you choose the oven, preheat it to 350°F (175°C) and warm the salmon for about 10 minutes. You can freeze cooked salmon and rice if you want to save some for later. Just let everything cool down first. Place the salmon and rice in freezer-safe bags or containers. When you're ready to eat, thaw them in the fridge overnight. Reheat thoroughly before serving to enjoy the best taste. The teriyaki sauce lasts up to one week in an airtight container. This makes it easy to prepare in advance. I often make extra sauce to use in other dishes throughout the week. Yes, you can use brown rice instead of sushi rice. However, keep in mind that the cooking time may vary. Brown rice usually takes longer to cook than sushi rice. Adjust your cooking time to ensure perfect rice. To make this dish gluten-free, use gluten-free soy sauce as an alternative. It's important to check that all other ingredients are gluten-free too. This way, you can enjoy the meal without worry. This article covered how to make delicious teriyaki salmon sushi bowls. You learned about key ingredients like sushi rice and salmon, along with tasty garnishes. I shared step-by-step instructions for perfect rice and salmon. Plus, I offered tips for customizing flavors and storing leftovers. Enjoy creating these bowls at home. They are simple, tasty, and fun to share! Keep experimenting with ingredients to find your favorite combinations. Cooking can bring joy and good health to your table.$

Craving a delicious and satisfying meal? Try these Teriyaki Salmon Sushi Bowls! This easy recipe features tender, oven-baked salmon drizzled with a homemade teriyaki sauce, served over fluffy sushi rice and packed with fresh veggies like avocado and cucumber. Perfect for a healthy dinner, these bowls are not only tasty but also a feast for the eyes.

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Ingredients

2 cups sushi rice

1 lb salmon fillet, skinless

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

1 avocado, sliced

1 cucumber, julienned

1 cup edamame, cooked and shelled

2 green onions, sliced

1 tablespoon sesame seeds

Nori sheets, cut into strips (for garnish)

Pickled ginger (for serving)

Instructions

Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 1/2 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit for 10 minutes, covered.

Prepare the teriyaki sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Heat over medium heat until the mixture begins to simmer, stirring frequently. Reduce the heat and let it simmer for about 5 minutes or until slightly thickened. Remove from heat and allow it to cool.

Cook the salmon: Preheat your oven to 400°F (200°C). Place the salmon on a lined baking sheet and brush half of the teriyaki sauce over the top. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, drizzle with remaining teriyaki sauce.

Assemble the sushi bowls: Fluff the sushi rice with a fork and divide it among four bowls. Place a piece of teriyaki salmon in the center of each bowl. Arrange avocado slices, julienned cucumber, and edamame around the salmon.

Garnish and serve: Top each bowl with sliced green onions, sesame seeds, and nori strips. Serve with pickled ginger on the side. Enjoy!

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4